Brewed with Pilsner malt, raw and malted wheat, a touch of oats, and some lactose, with no hops added to the boil. Soured with lactobacillus, and fermented with a Norweigan yeast strain that gives huge overripe mango flavours. After fermentation, the beer was conditioned on a fiscally irresponsible amount of passionfruit, as well as vanilla, and dry hopped aggressively with Citra and Galaxy. Seriously smooth, tropical, and tart, and tasting like pure juice.

Passion Trip will be launched tomorrow (March 3rd) at both the brewery and the shop, and it will also be featured at the Craft Beer Cottage Party taking place tomorrow evening in Halifax.